Loaded Baked Potato Casserole

This might be one of my new favorite comfort foods, Paula Deen's Loaded Baked Potato Casserole.  As tasty as a single baked potato, but much faster to make for a family.  This is a must try for fall!

Personal Photo

Personal Photo

Personal Photo

Personal Photo

2 (24-ounce) packages refrigerated mashed potatoes

1/2 (8-ounce) package cream cheese

3/4 teaspoon ground black pepper

3 1/2      cups shredded rotisserie chicken

breast, divided

2 cups shredded Cheddar cheese, divided

1 cup chopped green onion, divided

1 (12-ounce) package fresh broccoli

florets, divided

6 slices bacon, cooked, crumbled, and divided

Preheat oven to 375°. Grease a 13x9-inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes.

In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1 3/4 cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1 3/4 cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese.

Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion.